Chicken Milanese Recipe
Pounded, breaded, pan-fried & seasoned to perfection
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Chicken
Place each chicken breast between two pieces of plastic wrap and pound them to about 1/2 inch thickness using a meat mallet or rolling pin.
- 2
Set Up Breading Station
In three separate shallow dishes, set up your breading station: one with flour seasoned with salt, pepper, and garlic powder; one with beaten eggs; and the last with a mixture of breadcrumbs and grated Parmesan cheese.
- 3
Bread the Chicken
Dredge each pounded chicken breast in the flour, shaking off any excess. Then dip into the egg, allowing any excess to drip off, and finally coat with the breadcrumb mixture, pressing gently to adhere.
- 4
Pan-Fry the Chicken
In a large skillet, heat the olive oil over medium-high heat. Once hot, add the breaded chicken breasts in batches, cooking for about 4-5 minutes on each side or until golden brown and cooked through.
- 5
